Abstract
The crucial element in a strategy for boosting restaurant revenues may be to relate prices to the length of time guests spend at the table. But, as the Witch of the West told Dorothy, the issue is how to do it.
| Original language | English |
|---|---|
| Pages (from-to) | 22-31 |
| Number of pages | 10 |
| Journal | Cornell Hotel and Restaurant Administration Quarterly |
| Volume | 39 |
| Issue number | 3 |
| Publication status | Published - 1998 Jan 1 |
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All Science Journal Classification (ASJC) codes
- Tourism, Leisure and Hospitality Management
Cite this
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Restaurant revenue management : Applying yield management to the restaurant industry. / Kimes, Sheryl E.; Chase, Richard B.; Choi, Sunmee; Lee, Philip Y.; Ngonzi, Elizabeth N.
In: Cornell Hotel and Restaurant Administration Quarterly, Vol. 39, No. 3, 01.01.1998, p. 22-31.Research output: Contribution to journal › Article
TY - JOUR
T1 - Restaurant revenue management
T2 - Applying yield management to the restaurant industry
AU - Kimes, Sheryl E.
AU - Chase, Richard B.
AU - Choi, Sunmee
AU - Lee, Philip Y.
AU - Ngonzi, Elizabeth N.
PY - 1998/1/1
Y1 - 1998/1/1
N2 - The crucial element in a strategy for boosting restaurant revenues may be to relate prices to the length of time guests spend at the table. But, as the Witch of the West told Dorothy, the issue is how to do it.
AB - The crucial element in a strategy for boosting restaurant revenues may be to relate prices to the length of time guests spend at the table. But, as the Witch of the West told Dorothy, the issue is how to do it.
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UR - http://www.scopus.com/inward/citedby.url?scp=0032093299&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0032093299
VL - 39
SP - 22
EP - 31
JO - Cornell Hospitality Quarterly
JF - Cornell Hospitality Quarterly
SN - 1938-9655
IS - 3
ER -